Chicken Recipes

sponsor link

2007-03-31T04:41:00.000-07:00

Easy chicken recipes: episode 1

2007-03-30T08:56:00.000-07:00

GLAZED ORANGE CHICKEN

2007-03-30T08:36:00.000-07:00

No-stick cooking spray
2 tsp. oil
3 whole chicken breasts, halved, skinned and boned
1 tbsp. cornstarch
2 tsp. sugar
1/4 tsp. marjoram
1/8 tsp. salt
1/8 tsp. onion powder
1 1/4 c. unsweetened orange juice
1 tbsp. grated orange peel
Spray large non-stick skillet with cooking spray, add oil. Heat over medium high heat until hot. Cook chicken breasts in hot oil until well browned. In small bowl, combine cornstarch, sugar, marjoram, and salt and onion powder. Gradually stir in orange juice; stir until well blended. Pour over chicken. Reduce heat, cover and simmer 15 to 20 minutes or until chicken is no longer pink, turning chicken halfway through cooking and stirring occasionally. Sprinkle with orange peel.

CHINESE STYLE FRIED CHICKEN

2007-03-30T08:35:00.002-07:00

2 whole chicken breasts, boned and skinned
2 tomatoes, cut in pieces (1/2 inch)
1 green pepper, cut in pieces (1/2 inch)
2 tbsp. oil
Mushrooms (optional)
--SAUCE--
1/4 c. corn syrup
2 tbsp. soy sauce
1/2 c. water
1 tbsp. corn starch
1/4 tsp. ground ginger
Pinch garlic powder
2 tbsp. sherry (optional)
Mix together
Heat oil in large skillet. Add chicken cut in 1/2 inch pieces and cook for 3 minutes. Stir occasionally. Stir in tomatoes and green pepper. Add sauce, mix, bring to boil, stirring constantly. Continue to boil for 1 minute.
Mixture thickens because of corn starch. Serve over cooked rice Serves 4.

CHICKEN TERI - YAKI

2007-03-30T08:35:00.001-07:00

--TERI SAUCE--
4 c. (1 quart) soy sauce (Kikkoman preferred)
1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add special taste - alcohol evaporates when cooking)
1/2 c. (4 oz.) brown sugar
1 oz. garlic powder
1 tsp. of ANI-NO-MOTO or Accent
Cut chicken into serving pieces. Mix above ingredients thoroughly and cook until it boils before cooking chicken. Put chicken into boiling sauce for about 15 minutes. Remove pieces of chicken and broil until brown over charcoal or in oven. Dip again into sauce and broil other side, or just bake in over for about 35 minutes at 325 degrees.

CHICKEN WITH SAGE CORN - BREAD CRUST

2007-03-30T08:33:00.000-07:00

4 skinned and boned chicken thighs
1/8 tsp. salt and pepper
1 tbsp. plus 1 tsp. Dijon mustard
1 tsp. olive oil
2/3 c. corn bread crumbs
1 tbsp. fresh sage, thyme, or rosemary or 1 tsp. each seasoning if you use dried herbs
Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. Bake 20 to 25 minutes until juices run clear.
In a bowl combine mustard and oil. In another bowl combine crumbs and herbs. Preheat broiler. Set rack 6 inches from heat. Brush half of mustard on chicken and sprinkle on crumbs. Broil until brown, turn chicken and repeat on other side. Serves 4. Calories 178 Saturated fat 1 g. Total fat 7 g. Protein 24 g. Carbohydrate 4 g. Fiber 0 g. Sodium 264 mg. Cholesterol 91 mg.

CHICKEN AND RICE 1

2007-03-30T08:29:00.000-07:00

1 cut-up chicken
1 pkg. herb rice mix (Uncle Ben's long grain wild rice - not instant)
1 can cream of celery soup
1 pkg. onion soup mix
2 soup cans water
Pour dry rice in buttered roasting pan, place chicken parts on top. Sprinkle onion soup mix on top. Mix soup and water, pour over chicken.
Bake 350 degrees for 2 hours. 1/2 hour before done, pour melted butter over chicken.

Cooking The Australian Way

2007-03-30T08:25:00.000-07:00

Chicken Salad-Stuffed Avocado Video Recipe

2007-03-27T05:49:00.001-07:00

CHICKEN AND DUMPLINGS

2007-03-27T05:48:00.001-07:00

1 large chicken
Place chicken in stewing kettle with a handful of parsley, a good dash of poultry seasoning and salt and pepper to taste. Simmer 4 hours until tender. Add dumplings to the pot and steam 10 minutes.
--DUMPLINGS--
2 c. flour
4 tsp. baking powder
2/3 c. milk
1/2 tsp. salt
2 tsp. butter
Mix dry ingredients. Work in the butter with finger tips. Add milk gradually. Roll out very thin and cut in strips one inch by two inches. Drop in hot broth.

CHICKEN CRESCENT ALMONDINE

2007-03-27T05:47:00.001-07:00

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
2/3 c. mayonnaise or salad dressing
1/2 c. sour cream
2 tbsp. instant minced onion
3 c. cooked, cubed chicken
1 (8 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can mushroom stems and pieces, drained
1/2 c. chopped celery
1 (8 oz.) can crescent dinner rolls
--TOPPING--
2/3 c. shredded Swiss or American cheese
1/2 c. slivered almonds
2 tbsp. melted butter
In large saucepan, combine soup, mayonnaise, sour cream and onion. Stir in chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly. Pour into ungreased 13 inch x 9 inch x 2 inch baking dish. Unroll crescent dough and separate into two rectangles, trimming to fit dish. Place dough rectangles over hot chicken mixture.
Combine cheese and almonds; sprinkle over the dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Yield: 8 servings.

BAKED CHICKEN AND POTATOES

2007-03-27T05:46:00.003-07:00

1 fryer chicken , cut up
6 medium unpeeled potatoes, sliced
1 sliced onion
1 can mushroom soup
Put chicken in baking dish and top with potatoes and onion. Add a little water. Bake at 350 degrees for 40 minutes. Add mushroom soup and bake 10 to 20 minutes more.

APRICOT CHICKEN 1

2007-03-27T05:46:00.001-07:00

8 pieces boneless, skinless chicken breasts
1 pkg. onion soup mix
1 (8 oz.) bottle French salad dressing
1 can apricot halves (approximately 16 oz.)
Heat oven to 350 degrees. Mix onion soup, French dressing and juice from apricots. Set aside. Wash chicken breasts and place in an oblong (9 x 13) baking dish. Top chicken with liquid mixture and apricots. Bake for 45 minutes. Serve with rice.

CHICKEN AND CRAB VALENTINE

2007-03-27T05:45:00.001-07:00

Mix together: 3 c. cooked chicken broken in pieces
2 c. boned crab (2, 4 oz. pkgs.)
8 slices bacon, cooked crisp.
In a double boiler melt 6 tablespoons butter. Stir in 6 tablespoons flour then add the ingredients below.
1 1/2 c. chicken broth
3/4 tsp. paprika
1 sm. clove garlic
5 drops Tabasco
1/8 tsp. nutmeg
1 1/2 tsp. salt
Cover and cook 10-15 minutes stirring often. Add 1 cup sour cream. Mix and heat through. Add chicken, crab and crumbled bacon. Serve with peas and rice tossed with glazed walnuts. To glaze walnuts: Melt in a skillet: 2 tablespoons butter and 2 tablespoons Worcestershire sauce. Add walnuts and stir until walnuts are glazed. Mix
with peas and rice.

Chicken Stock / Poached Chicken Video Recipe

2007-03-27T05:42:00.001-07:00

Sponsor post

2007-03-19T15:00:00.000-07:00

RASPBERRY CHICKEN

2007-03-18T10:50:00.000-07:00

4 lb. fryer in pieces
2 c. fresh or frozen raspberries
2 tsp. cornstarch
1/2 c. sugar
1/2 c. cranberry-raspberry cocktail
1/8 tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. nutmeg
Broil chicken in a 9 x 13 inch baking dish to brown and partially cook. Bake at 350 degrees for 30 minutes. Drain the liquid. Cook the rest of the ingredients in a saucepan. Pour over the chicken and cook 1/2 hour more.

MOZZARELLA CHICKEN

2007-03-18T10:49:00.001-07:00

1 lb. boneless chicken breast cutlets
1 egg, beaten
Flavored bread crumbs
1 tbsp. olive oil
1 tbsp. margarine
3/4 c. chicken broth
1/4 c. water
3 tbsp. lemon juice
4.8 oz. mozzarella cheese, shredded
Preheat oven to 350 degrees. Dip chicken breast cutlets in egg and coat with bread crumbs. Heat olive oil and margarine in skillet; brown chicken. Place chicken in 9 x 13 inch dish. Combine chicken broth, water and lemon juice. Pour mixture over chicken. Liberally sprinkle cheese over chicken. Bake for 15-20 minutes until cheese melts. Serves 4.

CHICKEN PARMESAN

2007-03-18T10:48:00.001-07:00

4 half chicken breasts (skinned & boned)
2 cans (14 1/2 oz. each) DelMonte Italian style stewed tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil crushed (I use basil)
1/4 tsp. hot pepper sauce (Tabasco sauce)
1/4 c. grated Parmesan cheese
Place chicken in baking dish. Bake covered 15 minutes in preheated 425 degree oven. Drain. Combine tomatoes, cornstarch, basil and pepper sauce. Cook stirring constantly until thickened. Pour heated sauce over chicken. Top with cheese. Bake 5 minutes uncovered. Makes 4 servings.

CHICKEN OF PUERTO RICO

2007-03-18T10:47:00.001-07:00

1-3 lb. chicken pieces
1 tbsp. salt
1 bay leaf
1 c. olive oil
4 tbsp. butter
1/2 lb. sliced onions
1/2 c. vinegar
Rub chicken with salt and pepper. Brown in olive oil. Arrange onions over chicken. Add butter, bay leaf and vinegar. Cover and cook until done over low heat.

PECAN CHICKEN WITH DIJON MUSTARD

2007-03-18T10:44:00.000-07:00

Chicken cutlets
Dijon mustard
Pecans crushed
Bread crumbs
Butter
Light cream
2 chicken bouillon cubes
Whip butter and Dijon mustard (3 to 1 Dijon to butter). Combine pecans and bread crumbs (50-50). Dip chicken in Dijon and butter mixture. Then coat with pecan/crumb mixture (pat down well). Bake at 325 degrees for 30 minutes in buttered dish.
--CREAM SAUCE--
1/8 c. flour
2 tbsp. butter
1 c. light cream
2 bouillon cubes
1 tsp. Dijon mustard
Melt butter. Add flour, then cream. Stir constantly over medium heat until sauce thickens. Add bouillon cubes. Stir until melted. Add 1 teaspoon Dijon mustard. (If sauce should get too thick, add more cream and Dijon to taste.)

GINGER PEACHY CHICKEN

2007-03-18T10:43:00.000-07:00

2 lg. chicken breasts, split
1 (18 oz.) can peach halves
2 tsp. honey
2 tbsp. peach juice
1/2 tsp. garlic salt
1/2 tsp. ground ginger
Put chicken in baking dish and arrange peach halves in between. Drizzle peach juice and honey over the top.
Sprinkle with garlic salt and ginger. Bake at 325 degrees until done. Serves 3-4 persons.

OVEN BAKED BARBECUE CHICKEN

2007-03-18T10:41:00.000-07:00

In a saucepan melt 2 tablespoons butter. Add 2 cloves of garlic, crushed. Cook 4-5 minutes. Then add ingredients listed below.
1 c. catsup
2/3 c. chili sauce
4 tbsp. brown sugar
4 tbsp. chopped onion
2 tbsp. Worcestershire sauce
2 tbsp. prepared mustard
2 tsp. celery seed
1/2 tsp. salt
Dash of Tabasco (optional)
6 thin slices of lemon
Bring to a boil. Place chicken in a shallow pan. Pour boiling sauce over it. Bake at 350 degrees for 1 hour, basting often with sauce. Alternative method: Cover chicken and sauce and bake at 200 degrees for 2 hours, uncover and bake at 450 degrees for 20 minutes.

EASY BARBECUE CHICKEN

2007-03-18T10:40:00.000-07:00

1 pkg. dry onion soup mix
1 sm. bottle Russian dressing (the pink kind)
1 (8-10 oz.) jar apricot preserves
Pour over skinned chicken pieces. Bake at 350 degrees for 1 1/2 hours.

CHICKEN ALA BELGIQUE

2007-03-18T10:39:00.001-07:00

Marinate in 1 cup white wine: 1/2 lb. thinly sliced ham, cut julienne
3-4 diced shallots Saute in 6 tablespoons butter for 10 minutes: 8 chicken cutlets, salted, peppered & floured.
Drain ham mixture, reserving liquid. Add ham mixture to chicken and cook 5-8 minutes. Pour reserved wine mixture into chicken and ham mixture. Cook 5-8 minutes. Remove chicken to serving platter. Add to pan: 1 tbsp. Dijon mustard 1 c. heavy cream. Stir until heated through and slightly thickened. Pour over meat. Serve with rice.

CHICKEN ROLL UPS

2007-03-18T10:38:00.002-07:00

4 boneless & skinless chicken breasts, pounded thin
Cream cheese
Garlic powder
Parsley
Chives
8 slices bacon
Spread a layer of cream cheese on the inside of the chicken breast. Season to taste with garlic, parsley and chives. Roll up, starting with the smallest end. Wrap 2 slices of bacon around the rolled chicken breast. Bake 30-40 minutes in a 325 degree oven or until done. Broil last 5 minutes to brown bacon.

SAUSAGE - CHICKEN DISH

2007-03-18T10:38:00.001-07:00

1 lb. sausage
1 lb. chicken breasts
1 lg. can crushed tomatoes
1 pkg. dry onion soup mix
1 pkg. frozen spinach or broccoli (defrosted)
2 chicken bouillon cubes
Salt, pepper & garlic powder to taste
Brown sausage. Cut into 1 inch pieces. Add chicken and brown. Drain fat and add the remaining ingredients. Simmer until done. Serve with noodles.

How to make chicken korma

2007-03-18T10:34:00.001-07:00

CHICKEN CUTLETS

2007-03-18T10:33:00.001-07:00

Chicken, cutlets or pieces, whatever
Swiss or muenster cheese
1 can cream of chicken soup
1/2 can water
1 pkg. stuffing mix
Butter or margarine
Place chicken cutlets or portions of chicken breasts in pan. Place layer of Swiss or muenster cheese on top. Add 1 can of cream of chicken soup, diluted with 1/2 can of water. Pour over the chicken and cheese. Put dry stuffing mix on top (followed by seasoning mix, if separated package). Dot with butter or margarine. Bake 45 minutes at 325 degrees.

CHICKEN ORIENTAL

2007-03-18T10:32:00.002-07:00

1 c. cream of mushroom soup
1 c. (8 oz.) pineapple chunks in pure pineapple juice, undrained
1 tbsp. soy sauce
2 c. Swanson chunk white chicken
1 c. each sliced celery, green onions & green pepper
1/2 c. sliced radishes
1 c. sliced water chestnuts
In a skillet, combine soup, pineapple, soy sauce and add remaining ingredients. Simmer 10 minutes. Stir gently occasionally. Serve with cooked rice and additional soy sauce. Makes about 5 1/2 cups.

CHICKEN IN WINE

2007-03-18T10:32:00.001-07:00

6 chicken breast halves, skinless
1 can whole white onions
1 can cream of mushroom soup
1/4 c. sherry
1/4 lb. Cheddar cheese, grated
Place chicken in baking dish. Mix soup and sherry. Pour over chicken. Grate cheese over top. Bake covered for 45 minutes and uncover for 45 minutes at 350 degrees.

CHICKEN IN WINE SAUCE

2007-03-18T10:30:00.000-07:00

1 pkg. boneless chicken breasts
1 pkg. Stove Top stuffing
2 cans cream of chicken soup
1/2 c. white wine
1/4 c. water
Cook chicken breasts until done. While chicken is cooking, prepare the stuffing according to package directions. When chicken is done, cut into bite-sized pieces and place in casserole dish. Add cream of chicken soup, wine and water. Mix. Spread the prepared stuffing on top. Bake in oven at 350 degrees for 30 minutes. Freezes well.
and can be prepared ahead without baking. Bake after freezing and prior to serving. Serves 6.

CHICKEN WITH PORT

2007-03-18T10:25:00.001-07:00

Serve with an elegant dry red wine, such as Cabernet Sauvignon Sequoia Grove Vineyards 1986. Napa Valley.
2 tbsp. vegetable oil
2 tbsp. butter, room temperature
1 c. thinly sliced onions
6 lg. boneless chicken breast halves
Salt, freshly ground pepper to taste
4 cloves garlic, minced
1 c. tawny port (such as Fonseca Bin #27)
1/2 c. heavy cream
1/4 c. chopped parsley, to garnish
In a large skillet heat oil and butter over medium heat. Add onions and cook, stirring frequently, until golden brown, about 5 minutes. Add chicken and cook 4 minutes on each side, or until golden brown on outside and cooked through on inside. Season with salt and pepper.
Remove chicken with a slotted spatula to a platter; cover to keep warm. Add garlic to skillet and cook over low heat 2 minutes until garlic just releases its fragrance. Add port and boil 1 minute, or until reduced to 1/2 cup. Add chicken and boil 30 seconds, or until lightly thickened. To serve chicken, cut each breast on the diagonal into 1 inch slices. Serve with sauce; garnish with parsley.

GOURMET CHICKEN

2007-03-18T10:24:00.001-07:00

1 c. uncooked rice
1 can mushroom soup
1 can onion soup
1 can water
1 frying size chicken or breasts (can cut boned breasts into sm. pieces)
Salt & pepper to taste
Place uncooked rice in bottom of 9"x12" pan. Pour soups and water over rice. Mix slightly. Place chicken on top. Cut chicken (smaller pieces) can be stirred into mix.
Bake at 325 degrees 1 hour and 15 minutes.
When using big chicken pieces, turn when browned on one side.

CHICKEN SPECTACULAR

2007-03-18T10:23:00.000-07:00

3 c. cooked chicken
1 pkg. Uncle Ben's Wild White Rice, cooked
1 can cream of celery soup
1 med. onion, chopped
2 c. French style green beans, drained
1 c. Hellmann's mayonnaise
1 c. water chestnuts, diced
1 med. jar sliced pimientos (for color, if desired)
Mix all ingredients. Pour into 2 1/2 or 3 quart casserole. Bake at 350 degrees for 25 to 30 minutes. (To freeze, do not cook before freezing.)

CHICKEN BENGALI

2007-03-18T10:22:00.000-07:00

1 tbsp. margarine
1 1/2 tsp. flour
1 1/2 tsp. Worcestershire sauce
1 tsp. powder mustard
1/2 tsp. curry powder
1 1/2 lbs. chicken thighs, skinned

Preheat oven to 375 degrees. In small saucepan heat margarine over medium heat until bubbly and hot. Add remaining ingredients except chicken until mixture is smooth. Put in 9"x9" baking dish sprayed with Pam. Arrange chicken in single layers. Bake until chicken is brown, baste with juice every 20 minutes. Weight Watchers.

CHICKEN CASSEROLE 4

2007-03-18T10:21:00.002-07:00

1 fryer or chicken breast (stewed)
2 cans cream of chicken soup
1 pkg. Pepperidge Farm dressing mix
1 c. chicken broth
1 c. milk
Remove skin and bone from stewed chicken. Place in bottom of 13"x9" baking dish. Cover with chicken soup. Prepare dressing as directed on package. Place over chicken in dish, pour broth and milk over the top. Bake 400 degrees about 25 minutes.

CHICKEN POT PIE 4

2007-03-18T10:21:00.001-07:00

2 c. chicken (1 fryer or 4 breasts)
1 (20 oz.) pkg. frozen mixed vegetables
2 cans cream of chicken soup
1 c. chicken broth
--TOPPING--
1 c. self rising flour
1 stick margarine
1 c. milk
Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast may be used. Layer vegetables, chicken and soup mixture in a 2 quart greased casserole dish. Pour topping over the mixture and bake at 400 degrees for 1 hour or until golden brown.

PARMESAN CHICKEN

2007-03-18T10:20:00.000-07:00

1 c. crushed Ritz crackers
3/4 c. Parmesan cheese
4 boneless chicken breasts
1/4 c. melted margarine
Mix 3/4 cup Parmesan cheese to each 1 cup of crushed Ritz cracker crumbs. Dip boneless chicken breasts in melted margarine and then roll in crumb mixture. Then roll chicken breast wide end to narrow end. Lay in baking dish seam side down. Bake at 350 degrees for 1 hour. Cover the first 1/2 hour of cooking and then take cover off last 1/2 hour. Increase recipe according to needs.

CHICKEN CASSEROLE 3

2007-03-18T10:19:00.002-07:00

Cook boneless/skinless chicken in salted water and chop into bite size pieces. Place in baking dish. Spread a package of dry Stove Top stuffing over chicken. Combine 1 1/2 to 2 cups chicken broth with 1 can celery soup, packet from Stove Top stuffing (vegetable/seasoning). Pour over chicken and stuffing. Bake at 350 degrees for 30 minutes.

FESTIVE CHICKEN

2007-03-18T10:19:00.001-07:00

1 box wild rice, cooked
1 med. onion, chopped
1/2 c. mayonnaise
1 can French green beans or 1 pkg. broccoli, cooked
1 can celery soup
1/2 c. water chestnuts (optional)
2 tbsp. chopped pimiento (optional)
Put all together into greased baking dish. Bake 45 minutes to 1 hour at 350 degrees.

BUSY DAY CHICKEN & RICE

2007-03-18T10:18:00.001-07:00

1 c. uncooked rice
1 chicken, cut up
1 stick oleo
1 pkg. dry onion soup mix
4 c. boiling water
Salt & pepper to taste
preheat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with oleo or margarine. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water over all.
Bake 1 hour. If browner chicken is desired brown before placing on rice.

CHICKEN CASSEROLE 2

2007-03-18T10:17:00.002-07:00

1/3 c. margarine
1/3 c. flour
1 c. broth
1 c. milk
Salt & pepper to taste
1 tbsp. chopped onion
3 c. cut up chicken
1 can whole kernel corn
3/4 c. grated sharp cheese
1/4 c. pimiento
Make white sauce (first 6 ingredients). Mix all ingredients together and put in casserole dish. Put buttered bread crumbs on top and bake at 350 degrees until bubbly.

CHEDDAR CHICKEN

2007-03-18T10:17:00.001-07:00

1 (10 oz.) frozen chopped broccoli
2 whole chicken breasts
4 tbsp. butter
1/2 lb. shredded mild cheddar cheese
1/3 c. milk
2 tbsp. sliced almonds
Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees, until heated through.

BBQ Malaysian Chicken Wings

2007-03-18T10:16:00.001-07:00

HOT CHICKEN SALAD 2

2007-03-18T10:15:00.001-07:00

4 c. diced chicken (6 breasts, baked)
2 c. diced celery
1/3 c. mayonnaise
1 can cream of mushroom soup
1 sm. jar chopped pimiento
1 can sliced water chestnuts, drained
1 tsp. salt
1 tsp. chopped onion
3 tsp. lemon juice
1 c. grated cheese
1 c. crushed potato chips
1/2 c. slivered almonds
Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.

CHICKEN AND BROCCOLI CASSEROLE 2

2007-03-18T10:14:00.002-07:00

2 c. cooked, chopped chicken
2 (10 oz.) pkgs. frozen broccoli
2 cans cream of chicken soup
3/4 c. mayonnaise
1/2 tsp. lemon juice
1/2 tsp. curry powder
1/2 c. grated cheese or more
1/2 c. Pepperidge Farm stuffing mix or more

Cook broccoli until just tender in salted water. Put in large baking dish. Place cooked, chopped chicken over broccoli. Combine soup, lemon juice, curry and mayonnaise. Mix well. Spread over chicken. Top with cheese.
Sprinkle with stuffing mix. Bake at 350 degrees for 25 to 30 minutes.

CHICKEN BREAST CASSEROLE

2007-03-18T10:14:00.001-07:00

8 chicken breast
1 can cream of chicken soup
1 tbsp. grated onion
1 tbsp. lemon juice
3 tbsp. mayonnaise
1/2 c. slivered almonds (optional)
Cook chicken breast, until tender. Remove skin and bones and cut chicken breast in half. Mix sauce and arrange breast in a Pyrex dish. Allow room between breasts. Put sauce on each breast separately. Just before baking put crushed potato chips or Ritz crackers, or corn flakes on top. Bake at 400 degrees for 20 minutes.

SWEET & SOUR CHICKEN 2

2007-03-18T10:11:00.000-07:00

2 pkg. boneless chicken
2 bell peppers
1 lg. onion
1 tbsp. flour
2 jars Sweet & Sour Sauce
1 c. flour
1 c. oil
Salt & pepper as desired
Heat 1 cup oil. Wash chicken pieces and dry, salt and pepper as desired. Roll chicken in cup of flour and deep fry until crispy. Remove and drain. Drain all but a small amount of oil from skillet and saute onion and bell pepper for 5 minutes.
Add chicken and 1 tablespoon of flour to onions and peppers; saute for 5 additional minutes. Add sweet and sour sauce to contents. Cover and allow to simmer for 15 minutes. Serve over rice.

CHICKEN & RICE CASSEROLE

2007-03-18T10:10:00.000-07:00

1 c. uncooked rice
1 can cream of chicken soup
1 pkg. Good Season Italian dressing mix
2 c. boiling water
2 1/2-3 lb. cut up chicken or chicken breasts
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice.
Put casserole under broiler for a few seconds to brown chicken. Serves 6-8. *Cream of mushroom soup can be substituted for the cream of chicken soup.

CHEESE `N CHICKEN ENCHILADAS

2007-03-18T10:09:00.000-07:00

1 med. onion, chopped
2 tbsp. margarine
1 1/2 c. shredded cooked chicken
1 jar picante sauce
8 flour tortillas (6")
1 pkg. (3 oz.) cream cheese, cubed
1 tsp. ground cumin
2 c. shredded extra sharp Cheddar cheese
Heat oven to 350 degrees. Cook and stir onion in large skillet until tender. Stir in chicken, 1/4 cup of picante sauce, cream cheese and cumin; cook until thoroughly heated. Stir in 1 cup of cheese. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12 x 7 inch baking dish. Top with remaining picante sauce and cheese. Bake 15 minutes.

CHICKEN AND BISCUITS

2007-03-18T10:07:00.000-07:00

3 tbsp. margarine
3 chicken breasts, cooked & boned
3 tbsp. chopped onion
3 tbsp. chopped celery
2 tbsp. Worcestershire sauce
2/3 drops Tabasco
Salt & pepper to taste
1 can (10 count) Hungry Jack buttermilk biscuits & 1 sm. can
1 can cream of mushroom or chicken soup
1/2 c. sour cream
1/2 c. milk
2 c. grated Cheddar cheese
Cut chicken up into very small pieces. In a skillet melt margarine and saute onion and celery. Add Worcestershire sauce, Tabasco, salt and pepper. Add cut up chicken to this mixture. In a bowl, mix soup, sour cream and milk; set aside. With a rolling pin, roll each biscuit out flat. Put a spoonful of chicken mixture on each biscuit, fold biscuit over and pinch all edges together. Place biscuits in lightly greased baking dish and bake 10-15 minutes at 400 degrees or until lightly brown. Remove from oven and cover with soup mixture and grated cheese and return to oven for 10-15 minutes until cheese and soup are bubbly.

CHICKEN TETRAZZINI 2

2007-03-18T10:06:00.002-07:00

1 chicken
8 oz. vermicelli
1/2 c. chopped bell pepper
1 lg. chopped onion
2 cans mushroom soup
1/4 tsp. celery salt
1/2 tsp. black pepper
1 tbsp. Worcestershire sauce
3/4 lb. Cheddar cheese, grated
Remove chicken from bone and cut in bite-size pieces. Cook bell pepper and onion in 1 cup chicken broth. Cook vermicelli in remainder of broth real slow. Mix all ingredients. Heat 25 minutes at 350 degrees.

CHICKEN LALA PIE

2007-03-18T10:06:00.001-07:00

1 pkg. family size chicken
1 (8 oz.) sour cream
1 pkg. Stove Top stuffing
1/2 stick butter
1 (8 oz.) can cream of mushroom soup
Preparation time: 400 degrees. Cooking time: 45 minutes. Boil chicken, let cool and debone. Chop chicken into bite-size. Lay in bottom of casserole pan.
Mix sour cream and cream of mushroom soup together and spread over chicken. Use 3 cups of broth (leftover from boiling chicken), 1/2 stick of butter, let butter melt. Mix season mix from box of stuffing into broth. Then blend stuffing.
Spread over top of casserole. Bake at 400 degrees for 45 minutes.

CHICKEN AND BROCCOLI CASSEROLE

2007-03-18T10:05:00.001-07:00

4 chicken breast fillets
1 lb. broccoli, frozen
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) Velveeta cheese
1/2 box Ritz crackers
Cut chicken fillets into bite-size pieces. Saute in butter until it turns white. Cook broccoli according to directions on package. Mix chicken and broccoli. Place in an 8 x 8 inch casserole dish. Melt Velveeta cheese in microwave.
Add both cans of soup to cheese. Pour over chicken and broccoli. Stir until well mixed. Top with crushed Ritz crackers. Bake at 350 degrees for approximately 30 minutes until brown.

CHICKEN DIVAN 3

2007-03-18T09:57:00.001-07:00

1 can cream of chicken soup
1 (8 oz.) pkg. sour cream
8 oz. shredded Cheddar cheese
4-6 chicken breasts
3/4 c. chicken broth
Bread crumbs
Butter or margarine
1 bunch fresh broccoli or lg. pkg. frozen
Preheat oven to 375 degrees. Boil and debone chicken. Reserve 3/4 cup broth. Place uncooked broccoli in bottom of 8 1/2 x 11 inch casserole dish. Top with chicken pieces. In small mixing bowl, stir together soup, sour cream and chicken broth. Pour over chicken. Top with cheese. Sprinkle with bread crumbs and dot with butter. Bake about 1 minute until cheese is golden brown.

SWISS CHEESE CHICKEN CASSEROLE

2007-03-18T09:56:00.002-07:00

4-6 chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 c. milk
2 c. Pepperidge Farm herb seasoning stuffing mix
1/4 c. margarine
Place chicken in casserole lightly greased. Place cheese on top of chicken. Mix soup and milk; pour over chicken.
Cover mixture up stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.

CHICKEN WITH MOZZARELLA CHEESE

2007-03-18T09:56:00.001-07:00

6 chicken breasts
3 eggs, beaten & salted
Progresso bread crumbs
2 tbsp. melted butter
4 tbsp. cooking oil
1 (10 1/2 oz.) can cream of chicken soup
1 c. chicken broth
8 oz. mozzarella cheese slices
Dip chicken pieces in beaten eggs, roll in bread crumbs and brown in oil and butter. Place in casserole dish.
Combine soup and broth. Pour over chicken and bake covered at 350 degrees for 30 minutes. Place slices of cheese over chicken and bake 10 more minutes uncovered. Serve with rice.

MOZZARELLA CHICKEN AND SAUCE

2007-03-18T09:55:00.000-07:00

4 chicken breast with or without bones
1 jar Ragu spaghetti sauce (tomatoes and herbs)
1/2 green bell pepper, chopped
1 sm. onion, chopped
1/4 c. sliced ham, chopped
1 c. mozzarella cheese
Dales steak sauce
Salt, pepper & garlic powder to taste
Cover bottom of Pyrex dish (for oven) with Dales steak sauce. Layer bottom of dish with chicken (browning optional). Sprinkle chicken with onions, green peppers, salt, pepper, garlic powder and ham. Cover with Ragu sauce. Cover and cook for 50 minutes in preheated oven, 350 degree cooking temperature. Remove cover and
cover with cheese. Remain cooking until cheese melts, about 5 minutes. Serve over spaghetti noodles and with French bread. Yield 4 servings as a complete meal.

VIETNAMESE SNOW WHITE CHICKEN SALAD VIDEO

2007-03-18T09:54:00.000-07:00

CHICKEN SPAGHETTI 2

2007-03-18T09:51:00.002-07:00

1 whole chicken, cooked & boned
1 can Rotel tomatoes
1 lb. Velveeta cheese
Spaghetti
1 onion
1 bell pepper
Saute onion and bell pepper in butter. Add cheese (cubed) and let it melt. Add can of Rotel. Cook spaghetti, drain and mix all ingredients.

CHICKEN SPAGHETTI

2007-03-18T09:51:00.001-07:00

5 chicken breasts
1 can cream of chicken soup
1 (8 oz.) pkg. Velveeta, grated
1 (8 oz.) pkg. spaghetti noodles
Boil chicken with skin intact, approximately 25 minutes, with salt and pepper. Remove boiled chicken, remove skin and bone. Boil spaghetti in broth. Spray 9 x 13 inch pan with Pam. Place chicken pieces, soup, cheese, 1 1/2 cups of chicken broth and cooked spaghetti in pan and bake at 350 degrees for 35 minutes.

CHICKEN CASSEROLE

2007-03-18T09:48:00.002-07:00

1 can Rotel tomatoes with chilies
1 can cream of mushroom soup
1 sm. Velveeta cheese, diced
1 sm. onion, sauteed
1 stick margarine
1 whole chicken
1 c. Cheddar cheese
1 pack spaghetti
Boil chicken and take off bone. In the same water, boil spaghetti and drain, but do not rinse. Mix all ingredients together, except Cheddar cheese. Bake at 350 degrees until Velveeta cheese is melted and hot. Garnish with Cheddar cheese and serve.

THYME CHICKEN

2007-03-18T09:48:00.001-07:00

4 boneless chicken breasts
1/2 pt. whipping cream
1 stick butter
Thyme
Salt & pepper to taste
Sliced fresh mushrooms

Melt stick of butter in skillet. Wash and dry chicken. Fry chicken in butter until golden brown. Take chicken out
and sprinkle with thyme. Saute mushrooms in butter. Return chicken to skillet with mushrooms and pour cream over these. Cook until cream thickens and turns brown. This is delicious served with a rice casserole and green bean casserole.

SOUR CREAM AND CHICKEN ENCHILADAS

2007-03-18T09:47:00.000-07:00

6 boneless chicken breast
8 flour tortillas
8 oz. sour cream
1 jar picante sauce
2 c. Monterey Jack cheese
Boil chicken breast. Cut into slices. Simmer chicken in picante sauce. Lightly spread butter on flour tortillas.
Stuff tortillas with chicken mixture. Lay open side face down in casserole dish. Cut slices in top of tortillas.
Spread sour cream then cheese on top of tortillas. Bake at 350 degrees about 30 minutes until cheese is melted.

EASY CHICKEN POT PIE

2007-03-18T09:42:00.000-07:00

2 cans (10 3/4 oz. each) cream of potato soup
1 (16 oz.) can Veg-All
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 (9") frozen pie crust, thawed
Combine first 6 ingredients. Spoon into 1 pie crust. Cover with other pie crust; crimp edges to seal. Slit top crust. Bake at 375 degrees for 40 minutes. Cool 10 minutes.

SOUR CREAM AND CHICKEN ENCHILADAS

2007-03-17T04:43:00.002-07:00

EASY CHICKEN POT PIE

2007-03-17T04:43:00.001-07:00

CHICKEN POT PIE 3

2007-03-17T04:42:00.000-07:00

4 chicken breasts
1 can cream of chicken soup
1 c. chicken broth
1 c. milk
1 bag frozen peas & carrots
5-6 boiled eggs
Salt & pepper to taste
1 stick of butter
1 can flaky biscuits (10 ct.)
Boil chicken until done. Cook peas and carrots. Mix 1 can cream of chicken soup, broth, milk, melted butter, salt and pepper. Simmer until sauce thickens. Then layer chicken, sauce, vegetables, boiled eggs, sauce and biscuits. Tear biscuits apart and completely cover. Bake to directions or biscuits until biscuits are brown.

CHICKEN POT PIE 2

2007-03-17T04:40:00.002-07:00

2 pie shells
2 cans mixed vegetables
Whole chicken
1 stick butter
Take chicken and boil until done. Put 1 pie shell on bottom of deep deep dish. Take chicken off the bones. Then mix chicken, chicken broth with mixed vegetables and butter. Then pour over pie shell. Then put the other pie shell on top. Bake for 45 minutes at 325 degrees.

MEXICAN CHICKEN CASSEROLE

2007-03-17T04:40:00.001-07:00

6 chicken breast or 1 whole chicken
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. milk
1 bag Doritos
Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture.
Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.

SO EASY OVEN - FRIED CHICKEN

2007-03-17T04:38:00.002-07:00

1 frying chicken, cut into 8 pieces
1/4 lb. melted butter
1/8 tsp. garlic powder
1/8 tsp. paprika
1/8 tsp. thyme
1 tsp. salt
1 1/2 c. dry bread crumbs, finely crushed cornflakes or flour
Dip chicken pieces in butter, then shake in paper bag containing remaining dry ingredients. Place skin side up in lightly greased 9 x 13 inch baking dish and bake 50 minutes at 350 degrees or until done. Serves 6-8.

ITALIAN CHICKEN 2

2007-03-17T04:38:00.001-07:00

1 frying chicken, cut up
2 tbsp. melted butter
Salt & pepper
2 tbsp. dry Italian salad dressing mix
1 can condensed mushroom soup
2 (3 oz.) pkg. cream cheese (cut into cubes)
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow cooker. Sprinkle dry salad mix over. Cover and cook on low for 5-6 hours. About 3/4 hours before serving, mix soup and cream cheese.
Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on low

CHICKEN FRIED STEAK

2007-03-17T04:37:00.000-07:00

2 lb. beef round steak
1 egg, beaten
1 tbsp. milk
1 c. crushed saltine crackers
Salt & pepper to taste
Cooking oil for frying
Pound the steak with knife, cut into serving pieces. Blend egg and milk. Mix on separate plate, cracker crumbs, salt and pepper. Dip meat into egg mixture then crackers. Brown meat on both sides in hot oil, then turn heat down to simmer, cover skillet and cook until tender 40-45 minutes. Gravy for meat: Remove meat when done from pan, add a little water/flour mixture to drippings. Bring to a boil. Then simmer until desired consistency.

Chicken Breast with Cider Mustard Sauce Video Recipe

2007-03-17T04:36:00.000-07:00

TOM'S CHICKEN ENCHILADAS

2007-03-17T04:35:00.002-07:00

12 corn tortillas
Salad oil
Cream Cheese Filling (below)
2/3 c. whipping cream
2 c. shredded Jack cheese
2 lg. onions
2 tbsp. butter
2 c. diced cooked chicken or turkey
1/2 c. sweet red peppers or pimento
2 sm. (3 oz.) pkg. cream cheese
Fry tortillas. Drain on paper towels. Cook onions in butter until limp. Combine onions, chicken, pimento and cream cheese. Mix lightly, salt to taste. Spoon 1/3 cup filling into tortillas, roll and place seam side down in 9 x 13 inch baking dish side by side. Moisten tops of tortillas with whipping cream. Sprinkle with cheese. Bake uncovered in
375 degree oven 20 minutes to heat through. May serve with lime wedges to squeeze on each serving. Very mild flavor

CHICKEN RICE BAKE

2007-03-17T04:35:00.001-07:00

1 1/2 c. regular rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 3/4 c. milk
1 cut up fryer
1 pkg. onion soup mix
Grease bottom of 13 x 9 x 2 inch pan. Add rice to make bottom layer. Combine soups and milk. Heat and pour over rice. Lay chicken pieces on top. Scatter onion soup mix over top. Cover with foil. Bake in slow oven (325 degrees) for 2 hours.

SAUTEED CHICKEN LIVERS

2007-03-17T04:34:00.000-07:00

1 lb. chicken livers
Butter
Paprika
Salt & pepper
Flour
In a plastic bag; put flour, salt, pepper, paprika and season all (or) poultry seasoning. Add the chicken livers and shake them all about, until coated. Put them into frying pan with butter added and fry until well done and brown.

APPLE CHICKEN CASSEROLE

2007-03-17T04:33:00.002-07:00

3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices
Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.

CHICKEN AND PORK ADOBO

2007-03-17T04:33:00.001-07:00

1/2 lb. chicken breast
1/2 lb. lean pork
1 c. soy sauce
1/4 c. vinegar
2 tbsp. sugar
1/4 tsp. pepper
4 cloves garlic
Cut chicken and pork in small pieces. Mix with sauce. Cook for 1/2 hour or until tender. Serve hot.

TERIYAKI CHICKEN

2007-03-17T04:32:00.000-07:00

1 c. soy sauce
1 c. sugar
3 cloves garlic
Ginger slice
3-4 split chickens
Bake at 350 degrees for 1 hour. Baste while cooking and bake in all the sauce

FAJITA - STYLE CHICKEN BREASTS

2007-03-17T04:29:00.002-07:00

--MARINADE--
2/3 c. vegetable oil
1/3 c. lime juice
2 tbsp. chopped green chilies
2 cloves garlic, chopped
Prepare grill. In a 9 inch square baking pan, stir together all marinade ingredients. Add 2 whole chicken breasts, skinned and halved. Marinade for at least 45 minutes in the refrigerator. Turn once. Remove chicken from marinade and drain. Grill chicken over hot coals 7 minutes. Continue grilling until fork tender (6-8 minutes). Top each piece of chicken with 2 slices Cheddar cheese and grill until cheese begins to melt. Serve with salsa.

CHICKEN WITH RICE 2

2007-03-17T04:29:00.001-07:00

1 med. onion, chopped
2 tbsp. butter
1 tbsp. olive oil
2 lb. chicken breasts, thighs or drumsticks
Salt & pepper
3 tbsp. dry, white wine
1 lb. fresh tomatoes, peeled & chopped
1/2 c. tomato sauce
1 c. rice
1/4 c. butter
Grated Romano or Parmesan cheese
In a large saucepan, saute onion in butter and oil. Add chicken to onion and brown well on all sides; salt and pepper lightly. Add wine and simmer 5 minutes. Stir in tomatoes and tomato sauce diluted in 2 cups of water; simmer 15 minutes or until chicken is tender. Remove chicken to platter; cover and set aside. Measure liquid; add hot water to equal 3 cups. Bring to a boil; add rice and simmer 20 minutes or until rice is tender. Stir occasionally. Adjust seasoning if needed. Gently melt butter and pour over rice. Top with chicken; cover and keep warm. To serve, spoon rice on platter, surround with chicken and sprinkle generously with cheese

CURRY CHICKEN

2007-03-17T04:28:00.002-07:00

1 pkg. chicken wing drumettes (3-4 lb.) or
1 med. sized chicken (3-4 lb.), cut into sm. pieces
3 tsp. curry powder
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. crushed red pepper
2 tsp. sugar
1 1/2 c. water
1/2 of an onion, diced
Optional: 1 teaspoon of lemon grass powder or fresh lemon grass chop into fine pieces. Lemon grass can only be purchased at an oriental food store. Put water in a pan big enough to hold all ingredients. Add all spices. Stir until mixed. Add chicken and onion. Cook on high until boiling, then lower temperature to medium. Stir well, then cover. Cook (covered) until sauce has thickened and chicken is well-cooked (approximately 30-40 minutes). Stir every 10 minutes so chicken is coated evenly with the sauce. More water can be added if a thinner sauce is desired. Serve with steamed rice. 4-6 servings.

ORIENTAL CHICKEN WONTONS

2007-03-17T04:28:00.001-07:00

8 oz. ground raw chicken
1/2 c. shredded carrots
1/4 c. finely chopped celery or water chestnuts
1 tbsp. soy sauce
1 tbsp. dry sherry
2 tsp. cornstarch
2 tsp. grated gingerroot
1/2 (16 oz.) pkg. wonton wrappers
2 tbsp. margarine or butter, melted
Plum or Sweet & Sour Sauce
Filling: In a medium skillet cook and stir ground chicken until no pink remains; drain. Stir in carrots, celery or waterchestnuts, soy sauce, sherry, cornstarch and gingerroot; mix well. Spoon 1 rounded teaspoon of the filling atop a wonton wrapper, lightly brush edges with water. To shape each wonton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place wontons on a greased baking sheet. Brush the wontons with melted margarine or butter. Bake in a 375 degree oven for 8-10 minutes or until lightly brown and crisp. Serve with Plum or Sweet & Sour Sauce. Makes about 25 appetizer servings.

CHICKEN PICCATA

2007-03-17T04:27:00.000-07:00

4 chicken breasts
1 egg
6 tbsp. lemon
2 chicken bouillon cubes
1/2 c. flour
Shake of garlic powder and paprika
4 tbsp. butter
Mix egg with 1 tablespoon lemon. Mix flour with garlic powder and paprika. Dip chicken in egg, then flour mixture.
Place immediately in frying pan with butter melted. Brown. While it is cooking, dissolve boiling water with bouillon cube and lemon juice. After chicken is browned, pour bouillon mixture over chicken; simmer gently covered for 20 minutes. Liquid mixture can be doubled for more gravy.

Jalapeno Honey Mustard Terragon Chicken

2007-03-17T04:26:00.000-07:00

CHICKEN CACCIATORE 2

2007-03-17T04:25:00.001-07:00

4 whole chicken breasts (8 halves)
3 (7 oz.) cans tomato paste
8 cans water
2 peppers
2 onions
1 clove garlic, crushed
1 (8 oz.) can mushrooms, stems and pieces
Oil
Basil
parsley
Salt and pepper
6 oz. wine
Put oil in bottom of pan to cover. Brown garlic and slice 2 onions very thin and brown. Add mushrooms. Add 3 cans tomato paste and cook on low for 15 minutes. Add 8 cans water, salt, pepper, basil, and parsley. Cook for 3/4 hour. Fry sliced peppers until soft and set aside. Brown chicken (coat first with flour, salt, and pepper), then fry in hot oil. Put chicken, peppers, sauce, and mushrooms in a large pan and mix well. If it "hugs" chicken too much, add 1 can water. Cook about another hour, or so, or until chicken is soft. Add wine last 20 minutes.

BEMA'S CHICKEN AND RICE CASSEROLE

2007-03-17T04:23:00.002-07:00

6 split chicken breasts, rolled in poultry seasons and parsley
1/2 lb. margarine
1 c. chopped green pepper
1 c. chopped onion
4 c. chicken broth (2 cans sweet sue)
1 c. rice (Uncle Ben's wild and long rice works well)
Place chicken breasts skin side down into baking dish with margarine and bake at 350 degrees for 30 min.
Remove breasts temporarily, stir in peppers and onions, add rice. Place chicken on top skin side up. Bake at 350 degrees for at least an hour. This is a nice make ahead dish suitable not only for family but for company as well.

CHICKEN, VEGETABLE, RICE CASSEROLE

2007-03-17T04:23:00.001-07:00

4 chicken breasts
1/3 c. Italian dressing
2/3 c. rice, uncooked
1 (16 oz.) bag frozen broccoli, carrots, water chestnuts, etc.
1 can French fried onions
1 3/4 can c. chicken broth
1/2 tsp. Italian spices
Pour salad dressing over chicken fillets in 8x12 inch pan. Bake at 400 degrees uncovered for about 10 minutes, if frozen (if not, 5 minutes). Place rice, vegetables,
and half of onions over chicken. Combine broth and seasonings.
Pour over all. Bake additional 25 minutes. Top with remaining onions. Bake 2 minutes.

QUICK AND EASY CHICKEN MARINADE

2007-03-17T04:22:00.002-07:00

1/2 c. oil
1 c. vinegar
1 1/2 tsp. poultry seasoning
2 tbsp. salt
1/4 tsp. pepper
1 egg
Paprika
Mix together all ingredients. Add 1 large or 2 small chickens. Refrigerate several hours.

CHICKEN DIVAN 2

2007-03-17T04:22:00.001-07:00

1 1/2 to 2 lb. deboned, skinned chicken breasts, cut into pieces
2 tbsp. oil
1 pkg. broccoli, flowerets or cut broccoli
1 c. chicken broth
1 can cream of mushroom soup
1 2/3 c. Minute rice
cook chicken in the oil until done, approx. 5-7 minutes (can also check with a Meat Themometer) Add broth, broccoli and soup and bring mixture to a boil. Now, stir in rice, cover and remove from heat. Let sit 5 minutes. Top with Parmesan cheese, if desired. Makes 4 servings.

CHICKEN FINGERS

2007-03-17T04:21:00.002-07:00

5 lb. boneless chicken breasts
1 1/2 c. mayonnaise
3 tsp. minced onion
3 tsp. dry or regular mustard
2 c. dry bread crumbs
2 c. sesame seeds
Combine mayonnaise, onion, and mustard. Cut chicken into finger-sized pieces. Roll chicken in mixture. Combine bread crumbs and sesame seeds. Roll chicken in dry mixture. Place on cookie sheet, drizzle with oil and bake 15-20 minutes at 400 degrees. Serve plain or with honey dip.
--HONEY DIP--
2 c. mayonnaise
4 tbsp. honey
Mix together. Refrigerate until ready to serve.

CHICKEN BREASTS 2

2007-03-17T04:21:00.001-07:00

1/2 c. salad dressing
2 tbsp. Dijon mustard
1 tbsp. honey
4 boneless, skinless chicken breast halves (about 1 1/4 lb.)
Mix salad dressing, mustard and honey. Place chicken breasts on grill or rack of broiler pan; brush with half of dressing mixture. Grill or broil 8 minutes; turn brush with remaining dressing. Continue grilling or broiling 8-10 minutes longer or until tender.

CHICKEN IN CHEESE SAUCE

2007-03-17T04:20:00.001-07:00

--WHITE SAUCE--
2 tbsp. butter
1/2 tsp. salt
1/8 tsp. pepper
Mix together above over low heat in saucepan, then add: 1 c. milk
1 c. sharp Cheddar cheese
1/4 c. sherry
Dash of hot pepper
Stir over heat until sauce thickens and cheese melts. Broccoli spears
Slices of chicken breast, parboiled Place broccoli spears on bottom of baking dish with slices of chicken breasts. Pour sauce over chicken, sprinkle Parmesan or Romano cheese. Bake at 350 degrees for 30 minutes, serve over rice.

LEMON-TARRAGON CHICKEN

2007-03-17T04:19:00.003-07:00

2 tbsp. margarine
8 med. skinless, boneless chicken breast halves (1 1/2 lb.)
2 c. fresh mushrooms, halved
2 cloves garlic, minced
3 tbsp. dry sherry
1/2 tsp. tarragon, crushed
1/2 tsp. lemon pepper seasoning
1 (14 1/2 oz.) can chicken broth
1/4 c. sour cream
Hot cooked spinach or egg noodles
Quartered fresh lemon slices (optional)
1/3 c. flour
In 12-inch skillet, melt margarine over medium high heat. Add chicken, mushrooms, garlic, sherry, tarragon, and lemon pepper seasoning. Cook, uncovered, for 10-12 minutes or until chicken is no longer pink, turning once. Remove chicken and mushrooms with a slotted spoon.
In a screw top jar, combine chicken broth and flour; shake until blended. Add mixture to the skillet. Cook and stir over medium high heat until thickened and bubbly.
Remove about 1/2 cup of mixture from skillet and stir into sour cream. Return to skillet along with chicken and mushrooms. Heat through; do not boil. Serve over hot cooked noodles. Garnish with lemon slices, if desired. Serves 8.

CHICKEN AND WILD RICE

2007-03-17T04:19:00.001-07:00

1 1/2 cooked chickens, remove skin and bones
1 box Uncle Ben's wild rice
2 c. water
1/2 c. chopped green pepper
2 cans cream of mushroom soup
1 soup can milk
Salt and pepper to taste
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
2 sticks butter
Fill bottom of 9x13 inch pan with cooked chicken. Cook rice in 2 cups water and mix with chicken. Add green pepper, soup, milk, salt and pepper. Mix.
Melt butter and mix with stuffing. Sprinkle on top of casserole. Bake at 350 degrees for 30-40 minutes. Cover pan with foil before baking.

MaryJose's Recipe: Chicken with curry

2007-03-17T04:17:00.000-07:00

COUNTRY CHICKEN

2007-03-17T04:16:00.001-07:00

3-6 boneless chicken breasts, cut into 2-3 inch strips
6 slices Swiss cheese
1 can cream of chicken soup
1/2 can milk
2 c. mixed stuffing
1/4 c. melted butter
Place chicken in bottom of casserole, lay cheese over top. Add soup and milk, pour over chicken.
Mix together stuffing and melted butter and pour over chicken. Bake at 325 degrees for 1 1/2 hours.

CITY CHICKEN

2007-03-17T04:15:00.001-07:00

2 lb. pork plus 2 lb. veal, cut into cubes
*Surprise--No Chicken!! Place on small wooden sticks. Beat eggs, dip meat, roll in flour, egg, then corn flake crumbs. Brown in frying pan. Place meat in roaster pan with

1 cup water and drippings from frying pan. Sprinkle with garlic. Bake uncovered at 350 degrees for 1 hour.
Great with Greek salad and flat bread. Old time favorite.